Hello! My husband was given a large cast iron kettle and lid for x-mas last year and I am finally now getting to seasoning it.
Yesterday I rubbed it down with crisco and placed the kettle and the lid in the oven on 350 for about an hour. I let it cool down but seen that it still didn't seemed seasoned like our other pans and such. I rubbed it with crisco again and placed back into the oven for about 2 more hours. I left in the oven to cool over night since it was late but when I took it out this morning to check, the pan "looked" more like it was seasoned (was a darker color and not as gray as before) but was also very sticky! I attemped to wipe it clean with just water and a wash cloth but it still did not come clean. What did I do wrong and what can I do to fix it? Thanks in advance!
Also another question to deal with this topic...does anyone else have a problem with the cast iron rolling smoke while it is in the oven? Between the smell and smoke it wasn't fun!!!!
2006-09-28 06:34:45 · 9 answers · asked by brooklynn_31502 2 in Food & Drink ➔ Cooking & Recipes
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2006-09-28 06:37:21 · answer #1 · answered by hilltopper_lady 2 · 0⤊ 0⤋
i typed a 100 words and lost them what you need to do is clean them now with salt and oil and put back in oven for 8 hrs and keep this up i have had my set of cast iron since the Early 70's given to me by my gran who had a restaurant for 45 years...so they are quite old they will age as the year go on...i do only clean mine with oil and salt unless they have food then i wash them...Ive taken mine camping and even to skillets to where i worked to do my Cajun dishes but it is as it says seasoned...also now a day the cast iron is not of the same quality ..i found that out about 5 years ago when i was given a single steak skillet for xmas had a hard time to season it finally took it camping and oiled it an through it in the fire...well it better now but still not the same...my fiancee says i could make soup out of my dutch oven and boiled water....as the years built it will get a rock solid crust on it....good luck and treat them good and they will be definitely good to you..i have a set of expensive stainless steel and i still reach for the cast iron...
2006-09-28 14:03:34 · answer #2 · answered by d957jazz retired chef 5 · 2⤊ 0⤋
the way i season this type of pan is i wash it with plain water and turn on the burner on top and let the heat dry up the water. then i take liquid cooking oil[ vegetable] and rub the pan all over with a paper towel and let it sit on top of the stove over night. i do this every time i used it and i never put it in the oven.....
2006-09-28 19:44:48 · answer #3 · answered by churchonthewayseniors 6 · 0⤊ 0⤋
Sell it at a garage sale. If you're an avid cooker, you'll find the weight of it to be far more of a detriment than the benefits that can be associated w/ cast iron. I swear by my stainless-steel, copper-bottom pans!
2006-09-28 13:57:09 · answer #4 · answered by pocket68rocket 4 · 0⤊ 0⤋
I am a professional chef. I never use cast iron. I use professional pans purchased at a restaurant supply store.
At home I use All Clad.
2006-10-01 17:06:03 · answer #5 · answered by Anonymous · 0⤊ 0⤋
You season it by using it. Cook some eggs & bacon in it along with the crisco.
2006-09-28 13:56:19 · answer #6 · answered by Starbuck52 1 · 0⤊ 0⤋
fill it about half way up with oil put it on your gas grill outside on high. cook for 2 hours cool sum pour out and then just wipe out. repeat as needed
2006-09-28 13:45:54 · answer #7 · answered by cox_lesa 2 · 0⤊ 0⤋
I've seen my mother and she boils water with neuter soap chips on it, then she lets the water get sumed, and after rinsing it she rinses it with vinegar if the water leaves any lime stains.
2006-09-28 14:42:16 · answer #8 · answered by czeck87mx 2 · 0⤊ 0⤋
You need to get peanut oil....its the only kind that will work
2006-09-28 13:42:39 · answer #9 · answered by Sara 3 · 0⤊ 0⤋